Looking forward and giving back with everyday life on the farm.
Sunday, October 14, 2012
Ripe Plums in October
We have so many ripe plums, now! Ripe now! In the middle of October a tree that was nearly cut down because it has not produced a single plum in four years ripened with so many plums in one season, that it made up and then some for the plums that were gone for all those years. We were convinced for two years that it was a late frost that killed the blossoms and the potential for fruit. Then two more years of nothing and we planning to replace the tree. There must have been nearly 700 pounds of fruit on a single tree. The tree is bowing with the weight of these plums that sure took their time ripening this season. So we picked and washed and sliced and chopped and cooked and baked and dried and froze and ate these little beauties! There are plenty left for friends and family, so come on over to the farm!
Getting ready for the dehydrator. The plums dry up so nicely and can be used in oatmeal, as a quick snack or rehydrated for anything you like. They also add a very nice flavor to soups.
These plums are about midway through the drying process. It takes 12 - 14 hours for this fruit to dry completely. The dried fruit is stored in jars and ready to use or eat.
Plum jam! Our daughter and son-in-law make plum sauce and it starts with plum jam. We finally have some jam to offer and we are looking forward to the pot stickers that go with the sauce!
Plum Upside Down Cake and Walnuts! This cake is a melt in your mouth kind of cake. It is made in a cast iron skillet and comes out a little thinner than if it was baked in a springform pan, but we like it thin. The edges are crisp and there is nothing so sweet as baked plums.